A natural fruit acid added to hard candy and creams. Citric acid will enhance the taste of all LorAnn fruit flavors.

Recommended usage is 1/8 teaspoon per 2 cups of sugar. For hard candy and other cooked candies, add once hot syrup has cooled to below 265º F.

Make a sweet & sour coating for finished hard candy and lollipops: Combine 1 teaspoon citric acid with 1 cup granulated sugar and mix well. Add more citric acid as desired for a tarter flavor.

Citric acid is also used as an ingredient to put the "fizz" in bath fizzies (bath bombs).

Using citric acid to make hard candy? Start with our complete hard candy guide for the recipe, hard-crack temperatures, mold tips, and troubleshooting.